Directions

In a small heavy-bottomed pan over low heat, combine butter and peanut butter; stir with a rubber spatula or wooden spoon until melted. Add to powdered sugar mixture. Stir well to combine all ingredients.

Shape dough into small balls, about 1” in diameter. A small ice cream scoop is ideal for making uniform-sized candies. Pat chocolate cake sprinkes on the outside and place into a mini cupcake liner. When all are done, put into a sealed contained and keep refrigerated until eating.